Recipes

While the weather is still cool, yet filled with bright sunny days, you can enjoy the banging combo of North African Kofta and South African Pintotage, a delicious plate and glassful of flavour and zing. Chef Tom Walton and TWD bring you Africa from the top and the bottom.

Remember your first trip to a Restaurant? I was about 10 and my parents took me to a French restaurant called L’Ironique when we lived in Balmain. The moustached owner/ chef who also doubled as the waiter brought out a bowl of Soup à L’Onion Gratinèe. It was the most exotic thing I’d ever been served and, while I tried to enjoy it, the intoxicating flavour was too much for my inexperienced palate. Since then, I’ve enjoyed more Soup a L’Onion than one could imagine and each time it takes me back to the dark, candle lit dining room, marvelling at Franc’s robust fingers as he placed the bowl in front of me. I wish I could apologise to him for not finishing his soup, but maybe if it was as good as this one from Chef Tom Walton, I would have. 

When you think of a good way to spend your evening, there’s three things you need - Maccheroni con ragu, a good bottle of red, and great dinner table conversation. Fortunately, Chef Tom Walton and TWD can provide you with two of those, we’ll leave the banter up to you. Enjoy this absolute cracker of a pasta sauce alongside a GSM worth battling for, it’s a wine win-win.

If you've never tried a vege burger before, then this is the one to go for. With enough flavour and texture to compete with the traditional, Chef Tom Walton has created an absolute cracker with this fresh, cheesy and quite simply delicious meal. A beefed up burger without beef, and a smashing red to go along with it. What could be better....

How do you make lamb taste even better? Have Chef Tom Walton dazzle it with some amazing Mediterranean flavours and enjoy a glass of sensational Nero D’Avola with it. Perfect.

Winter weather calls for hearty bowls of deliciousness. Nothing could be heartier than a bountiful bowl of meatballs, rich tomato sauce, creamy polenta and a glass of Shut The Gate, Clare Valley, Grenache. 

This one pot stunner will have you licking not only your lips but your bowls as well. Another flavour filled, winter wonder offering you a sensory delight for your mouth, belly and soul. Thanks Chef Tom Walton, how do you do it?

This is a celebration of mushrooms and very luxurious. The best thing about risotto is leftovers can be rolled, crumbed & fried over the next few days for arancini.

If you were one of the lucky ones to get last week's Chosen Two before it sold out in 48hrs, then here is the recipe to match. Enjoy this Crisp Skinned Barramundi with spinach, pine nuts and burnt butter from Chef Tom Walton. It’s the perfect meal to accompany the aromatics and textured mouthfeel of the Sinapius, Field Blend

Whole Roast Teriyaki Chicken w charred greens, sesame & ginger to accompany this week's La Petit Vanguard, Corsair blend.

The heartiness of braised pork and the rustic savouriness of Malbec is a perfect combo to enjoy as the evenings become cooler. Imagine a plate of Chef Tom Walton's amazing pork and cavolo nero with this week's delicious Malbec from South West France.

Chef Tom Walton's recipe this week is slow cooked, rich and oozing with big flavour and matches perfectly with the spicy, tannic and voluminous red from Zorzettig.